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California Red Oak Chips

California’s native Red oak is a hardwood that burns slowly and evenly. The aromatic smoke generated by the smoldering chips imparts the distinct character of the terroir of California’s Central Coast; a mellow sweet flavor that is low in tannins. When prepared on a grill, foods barbequed with red oak are quickly seared to seal in the flavorful juices then slow roasted to perfection (medium rare in the case of beef).

 
Small Bag - $4.50
#XWC-201
37 cu in
Temporarily out of stock
Large Jar - $15.00
#XWC-101
177 cu in
Temporarily out of stock

Customer Comments

Name:
Judie
Date:
06/26/2012
Review:
I am stationed on the east coast and once every summer I hold a traditional Santa Maria styled BBQ. I buy the wood chips and pinquito beans each year for it. All my co-workers loved the food, especially the tri tip with the red oak smoke. Thanks so much for having these products online for those of us so far away from home.
Name:
Donna
Date:
02/14/2012
Review:
Every year we make a trip to Santa Maria to fill our pick up with red oak (about 6 hours each way), and pick up several jars of seasoning. Have used this seasoning for over 15 years
Name:
Ted Dekens
Date:
09/28/2011
Review:
I got a whole truckload of the red oak. It goes great with suzy q seasoning that is just off the hook. I love that wood. Its only grown in the Santa Maria area. You can say what you want about mesquite, other oaks, alder, etc. Its the Red Oak and the Suzy Q together that make the meat taste so good. Its great you offer this now! I could eat the oak straight with just a dash of Suzy Q's Red Label on it. Be careful for splinters though.
Name:
Cortez
Date:
08/26/2011
Review:
My wife bought these wood chips along with some seasoning from your site. I put the chips in a 2" high x 9" aluminum pan over some coals in a charcoal grill, careful to keep them away from any possible flame. Then with the original Santa Maria Style seasoning I rubbed down some pork spare ribs and as soon as the wood chips started smoking, I laid the ribs on the grill. The chips began smoking after being in the grill for 5 solid min and smoked for about 8-12 min. Because the ribs are a thin cut of meat, they soaked up all the smoke. Needless to say, those ribs are comparable to the finest ribs in any fine resturant. Red oak smoke is superior to the famed hickory smoke by far. I strenuously recommend these wood chips as well as using them the way I did.
Name:
dave
Date:
07/28/2009
Review:
We visited Monterey Co. back in March and discovered most of the grilling wood used was red oak, so we decided to buy a jar to bring back with us to Indiana. Bought a tri-tip locally (hard to find) and used it to cook the cut. Turned out perfect. Reminded us of being out on the coast again. Highly recommended!!
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